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Curried Chickpea Salad

This quick, flavorful lunch recipe works great as a Meatless Monday entrée or as a side dish any day of the week.
Prep Time 10 mins
Servings 4 servings


  • 1 can chickpeas 15 oz.
  • 1 tablespoon tahini
  • 1 tsp apple cider vinegar
  • ½ teaspoon garlic powder
  • ½ teaspoon curry
  • ½ teaspoon turmeric
  • ¼ teaspoon cumin
  • ¼ cup diced onions
  • ¼ cup broccoli sprouts for garnish
  • 2-4 slices toasted bread optional; can use gluten-free bread with equal results


  • Combine ½ cup of chickpeas with apple cider vinegar and tahini using a blender or food processor.
  • Once it is thoroughly combined and starting to become a paste, use a fork to mix in spices, remaining chickpeas, and diced onions.
  • Mix and mash salad until it reaches your desired consistency. Serve open-faced on toast, topped with broccoli sprouts.


Feel free to substitute pita bread, tortillas, or Romaine lettuce for the bread, to turn this open-faced sandwich into a wrap.
This recipe can easily be doubled or tripled if cooking for a larger group.